This post may contain affiliate links. Please read my disclosure policy.
Lemon Garlic Zucchini is a simple side dish
We like simple meals in the summer. And with so many vegetables coming out of the garden, it’s not hard to pull together a fast, easy supper. Lemon Garlic Zucchini is definitely a favorite.
We are pretty big fans of zucchini, no matter how we get to cook it. There’s Chai Zucchini Quick Bread, Zucchini Fritters and Quinoa and Black Bean Stuffed Zucchini – all good. But all taking considerably more effort than Lemon Garlic Zucchini.
Busy days call for quick meals
Lemon Garlic Zucchini takes 15 minutes from start to finish. You can throw some burgers on the grill, whip up a quick salad, have this dish going all at the same time, and be ready to sit down in no time at all.
Not in the photo above: oil, butter, salt and pepper.
August 8th is a special day
If you’re not a gardener, or if you live in an urban area, or if you don’t pay attention to holidays named for ridiculous concepts, you may not be aware that August 8th is “Sneak Some Zucchini onto Your Neighbor’s Porch Day.” It’s true though, and dedicated to the ridding of oneself of excess zucchini. In a good growing year, it can get quite out of hand.
We have chickens, and lots of non-gardening friends though, so no need for that here. Besides, everyone has porch cameras now, so it’s harder to get away with this kind of “gifting” than it used to be.
Start with small, fresh zucchinis
You don’t want giant zucchini for this. [not for much of anything, really] 10 to 12 inches long and still slender is best. This size will stay nicely firm inside without getting spongy and having huge seeds.
Cut the squash into about 1 & 1/2-inch slices. That might sound thick, but if you cut the slices any thinner, the squash gets overcooked before the outsides get some nice color on them. Color = good flavor.
A little bit of prep
Salt and pepper the zucchini slices, cut the lemon in half, for squeezing later, and roughly chop the garlic. That’s all the prep you need.
Heat butter and avocado oil in a skillet
I like to use a non-stick skillet for this recipe. The dark color ensures and good sear on the squash, with no sticking. A well seasoned cast iron skillet will do the same.
Use a big pan
If possible, you want the zucchini slices in a single layer in the pan. This ensures even cooking and getting good color on each slice.
A nice amount of sizzle
In order to have a good sear on the squash, without allowing it to become overcooked, maintain a fairly high heat. You want to hear a good sizzle, but if the oil begins to smoke, or looks too brown. turn it down a bit. Every stove is different, so it’s kind of trial and error, especially if you’re not used to working with high heat on your stove.
Check for good color
Carefully pick up the slices, and check to see how they look – the photo below is just about perfect.
Remove the squash to make the sauce
Remove the slices once they are browned, on each side, but still firm, and put them in a serving dish. You’re almost done!
Add the garlic and lemon to the pan
After removing the squash, turn the heat down slightly, and add the garlic to the oil remaining. Stir for a minute or so. The garlic will soften and get a little bit of color. [emphasis on “little” – burned garlic isn’t tasty at all] Squeeze the lemon juice into the pan [it may spatter a bit] and stir in for about 30 seconds. Immediately, pour the sauce over the squash, and serve.
Serve immediately
This is best enjoyed piping hot. You can reheat leftovers, but we don’t usually have any – I make enough for the two of us [or more if we have company] to enjoy for a single meal.
To keep this recipe for later, click on any photo and save to Pinterest
Lemon Garlic Zucchini
Equipment
Ingredients
- 3 zucchini - small: 7 to 10 inches long
- Kosher salt and fresh ground pepper
- 1 tablespoon avocado or olive oil
- 1 teaspoon butter
- 1 tablespoon minced garlic - about 1 good-sized clove
- 1 medium lemon - juiced
Instructions
- Wash and dry the zucchini and slice it very thickly - about 1 & 1/2 inches thick or so.
- Lay the slices on a flat surface in a single layer, and salt and pepper the top side.
- Over medium-high heat, heat the avocado or olive oil in a large saute pan until it begins to shimmer.
- Add the butter and swirl it in the pan to combine with the oil.
- Using a pair of tongs, lay each zucchini slice, salted side down in the pan in a single layer. Don't pile them up at all, or they won't get the color you want.
- Cook the first side until you can see that they are nicely browned.
- Carefully turn over each slice - holding a butter knife in your other hand to help stabilize the slices in the tongs is a good idea.
- Cook the second side until they are all nicely colored as well - the squash will be tender-crisp still, Remove the squash to a serving bowl, but leave the oil and butter in the pan.
- Lower the heat a bit, and saute the minced garlic for a minute or so, then add the lemon juice, stirring into the remaining oil in the pan to create a little bit of sauce.
- Immediately scrape the sauce out of the pan, onto the squash.
- Serve hot
Notes
Nutrition
Lemon Garlic Zucchini really is The perfect summer side dish
Looking for other side dishes? Check these out:
Originally published in 2014, updated in 2018 and again in 2024
Orzo Stuffed Zucchini
Crispy Zucchini Fritters
Easy Rhubarb Cake
Honey Lemon Crinkles Cookies
Fresh Corn Fritters
Buttermilk Cornbread
Mediterranean Chicken & Kale
Rutabaga Cheddar Mash
Spicy Zucchini “Fries”
Stovetop Macaroni & Cheese
This is my favorite kind of thing! I love veggies that are prepared simply and quickly. Dee-lish!
Thanks, Bonnie – I am with you on that!
This recipe looks incredible yummy. What a great idea and I will post your recipe on Facebook.I don’t have a garden this year but I will buy some tomorrow at the Farmer’s market or ask my friend Robert if he has some to share.
Friends are a great source for lots of zucchini Gerlinde – hope Robert has some for you!
It is amazing how quickly those darned things can grow, isn’t it? I also try to get them when they are very small, but everytime it seems like a couple of them turn out to be gigantic!! This is the perfect way to enjoy them too, with those bright flavors!
Thanks Sallie – hope that you give it a try!
Well, lucky you with an abundance of zucchini, I just bought a few kilos of them and plan to make salads for the lunch… These zucchini bites look so darn good!
Hi Angie – it is a blessing, to be sure.
I don’t have a garden so I don’t tend to have an abundance of anything but I have friends that are overrun with them at certain times of the year! What a delicious and simple recipe 😀
Thanks Lorraine – always great to have friends with a garden if you can’t yourself 🙂
wow – I thought you were making a joke about the day, but I looked it up and it IS a real day! crazy! I wish someone would leave a few on my porch, but instead I will hit the farmer’s market on the way home tonight. thanks, Donalyn 😀
I’m glad you looked it up Andrea – it is a bit nutty, but the Farmer’s Market works too!
What a funny event! It reminds me of all the huge zucchini specimens that my mum used to get every year from friends or family who had gardens… Your dish is certainly an excellent and original idea to tackle the big zucchini problem. I wish someone left one for me in front of my door too 😉
If you lived near me Sissi, I surely would!
Shouldn’t all of your recipes be zucchini right now?
You come on up here, and I will make you a zucchini margarita!
Damn delicious charred and caramelized zucchini, finger licking good!
Those canoe hull ones? We split them lengthwise and let the chickens have at ’em. But those huge monster ones are what most people leave on our porch, so to speak. (Not that they need to, we have plenty of our own!) I can never figure out if they think bigger is better and they are doing us a favor, or if they just think with our large family we are short on food and will eat anything. I am glad you are pointing out that with any kind of summer squash, smaller is better.
I know, Kathy – doesn’t that drive you nuts? Same with cucumbers – people let them get huge and tough and seedy – blech!
Now that looks amazing. So simple but delicious. I’m keeping this recipe for my to-do list!
Aw, thanks, Bill – hope you enjoy it!
I come back to this recipe time after time, because it always comes out perfectly. I’ve branched out to trying some other seasonings too, but this is the best
I’m so glad to hear that you like it Cammie – thanks for rating it ♥